What is everyone making for St. Patrick's Day? My significant other is a celiac, so there will be no green beer - but plenty of Irish whiskey! I've decided to go against the traditional corned beef and do a shepherd's pie with ground lamb (with perhaps a red cabbage slaw on the side).

I have a corned beef ready to go but may do it a few days later because Friday and Saturday are going to be heavy nights. My favorite corned beef dinner involves some deconstruction, as I'm not crazy about what happens when everything is cooked in the same pot. Cabbage yes, and carrots too though minimally cooked. But potatoes IMO taste better when cooked separately for more contrast, like roasted, and in place of potatoes I also love a bulgar wheat cooked in beef broth with butter and onions. When I do the latter, I'll put a lot of mint and good Hungarian paprika in to cook with the corned beef, and the overall result takes on something of an Armenian personality. A big pile of grilled green onions crown the platter, and some mustard thinned with a drizzle of sweet white dessert wine served separately puts the last needed contrast on the plate.

And I just may end up playing that pizza idea, too, though I'd truly miss not having a meal of the hot, just-cooked corned beef where pizza will be fine with shredded leftovers.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

We're doing shepherd's pie today for pi day and most likely corned beef and cabbage on the 17th with a nice Alsace Sauvignon Blanc. Since we don't have corned beef and cabbage very often (like once a year) I actually look forward to it.

Corned beef cooked with the latest spring beer from Sierra Nevada, potatoes are roasted with evoo, onions, and fresh rosemary, carrots are sautéed in butter, sometimes with brown sugar and mint. Cabbage is put in with the corned beef at the last few minutes. Gene likes the same spring beer to drink with dinner. Or we may use another beer....I will have to check his workshop fridge! I serve a Sierra Nevada brown mustard with a touch of brown sugar at the table.

Last edited by Karen/NoCA on Thu Mar 14, 2013 9:01 pm, edited 1 time in total.

I am going to be at a benefit concert Sunday afternoon, and Betsy has a rehearsal. So we were thrilled to be invited to friends for corned beef and cabbage that night. We both actually like it, though like Jon not something we have often. I'm a wine person, so will bring a couple of wines. I think sparkling or crisp white (Riesling with just a hint of sugar) is best match, but hosts prefer red so I think I'll bring a wild goose (Irish) Bordeaux.

We often do corned beef and cabbage but I don't think I'm in the mood for it this year. A local restaurant (Stage Left) is having a more authentic and elegant Irish meal which I could almost talk myself into trying:

Dale Williams wrote:I am going to be at a benefit concert Sunday afternoon, and Betsy has a rehearsal. So we were thrilled to be invited to friends for corned beef and cabbage that night. We both actually like it, though like Jon not something we have often. I'm a wine person, so will bring a couple of wines. I think sparkling or crisp white (Riesling with just a hint of sugar) is best match, but hosts prefer red so I think I'll bring a wild goose (Irish) Bordeaux.

I am drinking a sweet Riesling with mine, as well, while Gene has his beer.

We have invites to dinner both Saturday & Sundy nights, hopefully just Sunday the menu will be corn beef and cabbage. I'll eat it if served by someone else but both my wife and I wouldn't ever serve it at home. We'll be polite and praise whatever is served to us by someone in their home. Manners are paramount when these situations arise. What are the two thinnest books in the world? World war ll Italian war heroes & Irish gourmet cooking. There now I've said it!

Lou Kessler wrote:We have invites to dinner both Saturday & Sundy nights, hopefully just Sunday the menu will be corn beef and cabbage. I'll eat it if served by someone else but both my wife and I wouldn't ever serve it at home. We'll be polite and praise whatever is served to us by someone in their home. Manners are paramount when these situations arise. What are the two thinnest books in the world? World war ll Italian war heroes & Irish gourmet cooking. There now I've said it!

I'm with you on that, Lou. Manners are indeed paramount in such situations.

We were planning to go to 99 Restaurant with friends where they have an interesting menu for the day. Since we both came down with "The Bug" we changing plans. Looks like lamb chops, potato cakes, and a veggie to be determined.

St. Patty's day??? Paddy will be rolling over in his grave! And I'm not even Irish!

What am I doing to celebrate? Well, cracked Dungeness crab and Caesar salad last night. Nope.Spaghetti, green salad and sourdough bread this evening. Nope.Steak, baked potato and salad tomorrow. Prolly not! I can blame Paddy for sending all the rattlesnakes over here, I guess.

How do you make your hash? I'd love to perfect my own....which I have never made yet!

Karen, we are away from home presently. I will post the recipe that got me started when I get home in about a month. Sorry for the delay. It has become one of those dishes that sort of falls together depending on the state of the leftovers and yet rarely disappoints.